Vegetable omelette muffins

Here’s a simple and healthy recipe for Vegetable Omelette Muffins—perfect for breakfast, meal prep, or a protein-packed snack:

---

Ingredients (Makes 12 muffins)

• 6 large eggs

• 1/4 cup milk (any kind)

• 1/2 cup bell peppers, finely chopped

• 1/2 cup spinach or kale, chopped

• 1/4 cup onion, finely chopped

• 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)

• Salt and black pepper, to taste

• Optional add-ins: mushrooms, zucchini, tomatoes, cooked bacon or sausage

---

Instructions

1. Preheat oven:

   • 350°F (175°C).

   • Grease a 12-cup muffin tin or line with silicone/muffin liners.

2. Prepare the egg mixture:

   • In a large bowl, whisk together eggs, milk, salt, and pepper.

3. Add vegetables and cheese:

   • Stir in chopped bell peppers, spinach, onion, and shredded cheese.

   • Add any optional ingredients you like.

4. Fill muffin cups:

   • Pour the egg mixture evenly into the muffin cups (about 3/4 full).

5. Bake:

   • Bake 18–22 minutes, or until muffins are set and lightly golden on top.

   • Test with a toothpick in the center—it should come out clean.

6. Serve:

   • Let cool slightly, then remove from muffin tin.

   • Serve warm, or store in an airtight container in the fridge for up to 5 days.

---

💡 Tips:

• You can freeze these muffins and reheat for a quick breakfast.

• Swap in different veggies each week to keep it interesting.

• For extra fluffiness, separate the egg whites and beat them before folding back in.

---

I can also give a cheesy, loaded vegetable version with potatoes and sausage for a heartier breakfast muffin. Do you want that version?